A man of many talents, Executive Chinese Chef Leong Chee Yeng of The Fullerton Hotel’s Jade Restaurant presents haute Chinese cuisine in an almost poetic meeting with unforgettable sugar sculptures (each hand-crafted by himself) amidst gorgeous pastel jade tones, bird and floral motifs.
For the Year of the Boar, adorable porcine representations appear in the form of orange and pineapple centerpieces, as well as a very lovable Special Piggy Edition Gold Rush Yu Sheng ($388 for 10 pax).
You can also opt for their ’non-piggified' Gold Rush Yu Sheng (starts $78 for 2-5 pax) with additions such as of lobster, Norwegian salmon and Australian abalone.
Yu Sheng’s come with house-made champagne jelly, glittery with edible gold leaf, and their signature honey pineapple sauce that gives a nicely rounded tanginess without being too sweet.
In true 'double happiness' style, Braised and Roasted Pork Belly in Steamed Bun ($38 per portion of 4) marries fatty, but not greasy, braised pork belly with deliciously golden brown, crispy roasted pork belly.
And if you prefer to turn the dial up on crunch and umami, go straight for the Crispy Roasted Suckling Piglet Skin with a dollop of luscious Kaluga Queen caviar ($638 for whole suckling piglet and 100g Kaluga Queen caviar; 2 days’ preorder required)
Also great is the Prosperity Stir-fried Sliced Red Grouper ($16 per 100g, min 1kg). Brilliantly fresh, tender chunks of fish in a spicy Vietnamese fish sauce with a good kick of pepper.
Arriving with the dramatic flair of Chef Leong’s sugar sculpture, the unique Baked Yam Paste “Nian Gao” Tart ($7 for 2, dine-in; $30 for a box of 9, takeaway only).
This was an invited media tasting session, though all views expressed are my own.
Address: The Fullerton Hotel Singapore, 1 Fullerton Square, Singapore 049178
Tel: +65 6877 8911/8912
Opening hours: Daily; 11.30am-2.30pm, 6.30pm-10.30pm